This is a re-post from my Eating to Live blog:
Okay, I still like bread, even though it’s gluten free. And, bread isn’t exactly ‘allowed’ on the Fuhrman diet, but it does allow a starch serving a day, so today I really wanted bread. And, if I’m going to eat bread, I may as well make it semi-healthy bread. This is not a vegan bread. I’m still working on a gluten free bread that will still taste like bread if I don’t use eggs. Yes, I know that flax seeds can be soaked and used as an egg substitute, but it still gives a very heavy texture to bread. So, I’m working on the egg replacement thing. This is a really tasty bread. I love teff flour – it’s like a really nice wheat flour in terms of taste. The amaranth is a new grain to me, something else I’m experimenting with. It’s a high protein ‘grain’. I believe it’s actually a relative of spinach and chard. You don’t have to toast it to use it in the bread, but it has a nutty flavor if you do toast it. It’s easy to toast: you just put the amaranth in a deep saucepan and toast on medium high heat for 5-10 minutes, until the amaranth smells aromatic and starts to pop open. Just stir it around or shake the pan a bit so it doesn’t burn. This is now my new favorite bread. Give it a try. I hope you like it.
Gluten Free Amaranth Oatmeal Bread
1 ½ C. Warm Water
2 T. Honey
⅔ C. Dry Milk
1 t. Salt
3 T. Olive Oil
1 t. Vinegar
1 T. Yeast
½ C. Oat Flour
½ C. Brown Rice Flour
½ C. Teff Flour
½ C. Garbanzo Flour
¼ C. Millet Flour
¼ C. Almond Flour
½ Cup Whole Oats
¼ Cup Amaranth
1 T. Arrowroot Starch
1 T. Tapioca Starch
1 ½ t. Xanthan Gum
Thoroughly grease a large loaf pan, making sure to grease the top lip of the pan as well. In a large mixing bowl, combine warm water, honey dry milk, salt, oil, vinegar, eggs, and yeast. Let the yeast proof for about 5 minutes, until bubbly. In a deep saucepan, toast the amaranth on medium high heat until fragrant, about 10 minutes. Shake the pan to move it so it won’t burn. Combine the amaranth and the remaining ingredients into a medium sized mixing bowl and mix well. Put the dry ingredients into the yeast mixture and mix thoroughly for about 3 minutes. The dough should be the texture of a loose cookie dough.
Transfer mixture to a greased bread pan and smooth out with wet fingers. Baking hint: gluten free flours don’t spread the way wheat flour does, so whatever shape you want your loaf to be, make sure you shape it that way. Cover with greased plastic wrap and let rise until double, about one hour. While bread is rising, preheat oven to 375º. Bake in preheated oven for about 50 minutes. Let cool before slicing.
So I’ve been doing this whole Eat to Live diet for a few weeks now and this week I was just dying for some dessert. I guess that’s the good thing about being gluten free: you can’t just eat any dessert that you feel like eating. So, I saved up for what I call my cheat day. I don’t go crazy on cheat day, but I save special treats for cheat day like a cup of coffee with coconut creamer in it and dessert. The strawberries are starting to go on sale this time of year, so I was jonesing for some pound cake. This is a great recipe. You really wouldn’t know it’s gluten free unless someone were to tell you. It has that slightly spongey texture (which is not often found in gluten free products) and that silky kind of mouth feel to it like regular pound cake has. This is kind of a half of a pound cake: I didn’t use a full pound of butter or sugar in it, but it’s still tasty. Give it a try. Enjoy!
1 Cup Butter
1 Cup Sugar
1 Teaspoon Almond Extract
Juice and Zest of 1 Lemon
1 Cup Brown Rice Flour
½ Cup Almond Flour
½ Cup Coconut Flour
1 Teaspoon Baking Powder
1 Teaspoon Xanthan Gum
Preheat oven to 375º. Prepare a 9x3x5 inch loaf pan with non-stick cooking spray. In a large mixing bowl, cream together butter and sugar. When fluffy, add in eggs one at a time and beat thoroughly. Add in the almond extract, lemon juice and lemon zest. In a medium sized mixing bowl, mix together the remaining ingredients. Add dry ingredients to butter mixture and mix on medium speed for about 2 minutes until well mixed. Add mixture to prepared loaf pan. Bake in preheated oven, on middle shelf, for about 60 minutes, until toothpick inserted comes out clean. Let cool slightly before removing from loaf pan and cool on cooling rack before slicing.
This is really not so much a recipe as it is an idea for a treat for the kiddos. My kids love this. I guess it’s kind of a simple, stupid idea, but it just goes to show that you can find some pretty tasty things if you just play with your food. I came up with this idea because one of my family’s favorite desserts is called pretzel salad. It’s a dessert made with crushed pretzels and butter for the crust and then it’s topped with jello mixed with frozen fruit and a whipped topping sort of topping. This one is a lot healthier. We love the Glutino gluten free pretzels in our house. I don’t usually let the kids have them though, because there’s not much that I can eat, so I tend to covet what I can. I haven’t been eating bread items too much lately, so I’ve been coveting things like pretzels a lot less. So, here’s my recipe for pretzel parfait:
4 Ounces Gluten Free Pretzel Twists (can use regular pretzel twists for the family members that aren’t gluten free)
½ Cup Chopped Strawberries
(4) 6 Ounce Cups Low-fat Greek Yogurt (can use coconut milk yogurt or soy yogurt for a dairy free option)
Turn the yogurt upside down into a bowl. Top with the chopped strawberries. Crush the pretzels and sprinkle over the top of the parfait.
Makes 4 Servings: 295 calories, 3g fat, 5mg cholesterol, 316mg sodium, 52g carbohydrates, 3g dietary fiber, 17g protein
So I’m in this mode of trying to get the health book done by the end of June and then I’ll be able to get it published. This is another recipe from the book. Actually, this is the gluten free option of the recipe. The original recipe calls for panko bread crumbs and the gluten free option uses bread crumbs made from gluten free bread. My kids loved this recipe. Hope you do to.
Oven Fried Cheese Sticks
8 Light String Cheese Sticks, cut in half
2 Tablespoon Rice Flour
6 Slices White Gluten Free Bread, cut into chunks
½ Cup Egg Substitute
3 Tablespoon Italian Seasoning
Partially freeze mozzarella sticks, for about 15-20 minutes in the freezer. Preheat the oven to 400º. To make the gluten free bread crumbs, put the gluten free bread into a food processor and process until crumbs. Place on a baking sheet and bake in oven until slightly brown and dried, about 5 minutes, and let cool. Spray a baking sheet with nonstick cooking spray. Pour the flour into a small plate and season with a pinch of salt and pepper. Roll each cheese stick in the flour. Place breadcrumbs and Italian seasoning into a zipper top bag. Pour the egg substitute into a shallow dish. Dip each cheese stick in the egg substitute and then transfer to the breadcrumbs and shake to coat. Coat all the cheese sticks this way. Dip coated cheese stick a second time in the egg and coat again with the bread crumbs. Spritz each cheese stick with cooking spray. Bake in preheated oven 5-6 minutes, until cheese is bubbly. Serve with your favorite marinara sauce. Makes 8, 2 stick, servings.
Some of you out there are saying, “You took out the gluten and you took out animal products – what’s left?” Trust me; these are really good. They don’t quite have that chewy texture of brownies, but the taste is awesome. I’m writing a health book for homeschoolers. It’s a book for 4th through 9th graders, with age appropriate activities in each chapter. It’s meant to be used as a cross-age lesson book. I’m writing it out of necessity, because I love to teach my kids together as much as possible. Okay, yes it saves time, but really I just enjoy having the kids working together as much as they can. They are competitive, so they work better when they’re all together. Anyway, at the end of each chapter, I have one or two recipes that go with the lesson for the week. They’re not all gluten free recipes, but I do add ways to make them gluten free. This is a recipe I came up with for the Fruits and Vegetables chapter. I really love these brownies. They’re fairly low in fat, very tasty and they have a pretty nice texture as well. It’s more of a cake-like texture, but they’re so flavorful, you can forgive the fact that they aren’t like ‘regular’ brownies. AND, I snuck in some veggies into the recipe. My kids made them today and reluctantly tried them and now half of the pan is gone. I hope your family loves them this much.
Gluten Free Zucchini Brownies
1 Cup Brown Rice Flour
½ Cup Sorghum Flour
½ Cup White Rice Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Salt
¼ Teaspoon Baking Soda
½ Cup Cocoa
1 Teaspoon Almond Extract
¼ Cup Canola Oil
¼ Cup Unsweetened Applesauce
1 ¼ Cup Maple Syrup
2 Cups Grated Zucchini
Preheat oven to 350º. Prepare a 8×8 baking pan by spraying it with cooking spray. Whisk together the dry ingredients. Add vanilla, oil, and maple syrup and mix well. Stir in the zucchini. Pour into prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool before cutting. Makes 24 brownies
So, I’ve been doing this vegan diet, Dr. Fuhrman’s Eat to Live diet. I chose Sunday as my ‘cheat day,’ where I would have some treats without going nuts. I decided to have some Morningstar Veggie Sausage Patties for breakfast as a special treat. I didn’t even read the ingredients. I’m almost always careful about things like that. During church, I started to feel sick. By the time I got home, I was in real gastric distress. Yuck! I felt horrible. To coin a term from Amanda on http://celiacandallergyadventures.wordpress.com/, I felt like I had been glutened. I couldn’t imagine where I could have eaten any gluten. Then I remembered that I had the veggie patties and sure enough, the number one ingredient was wheat (in the TVP). Duh! The number one ingredient: not even hidden in something like modified food starch. Another rookie mistake. Oh, well, you live and you learn. Moral of the story: read the ingredients!
By the way, my way of dealing with being glutened is to take a big glass of metamucil, drink lots of water, and maybe some tea. My go-to teas are Traditional Medicinal’s Eater’s Digest tea with a bag of dandelion root tea thrown in. I also like licorice root tea and in the summer and fall, I’ll have fresh peppermint thrown into some boiling water for tea. I know there are some medicines out there to use, but I prefer the flush it out and soothe the stomach route.
I’ve heard somewhere that these were the figure skater Sonja Henie’s favorite cookies and that’s why they’re called ‘sonja henies,’ but I don’t know that for sure. I do know that they’re my family’s favorite cookies. These gluten free versions are just as good as the original version, but I like them even more than the original. They have that nutty flavor from the coconut flour and it contrasts nicely with the jelly filling. Enjoy!
2 Sticks Butter, softened (can use half dairy free butter substitute and half butter flavored shortening instead)
½ C. Light Brown Sugar, firmly packed
2 Large Egg Yolks
1 t. Vanilla Extract
½ C. Sorghum Flour
½ C. Oat Flour
½ C. Brown Rice Flour
¼ C. Millet Flour
¼ C. Coconut Flour
¾ t. Xanthan Gum
2 Large Egg Whites
1 C. Finely Ground Toasted Pecans
½ C. Strawberry Jelly
Cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla and continue beating until smooth. Beat in flour. Scrape dough into a large ziplock bag and flatten into ½ inch thick. Seal and refrigerate for about 1 hour.
Preheat oven to 350º. Line cookie sheets with parchment paper.
When chilled, scoop dough with a small scoop. Roll into a ball. Beat the egg whites with a little water. In a separate bowl, place the ground pecans. Dip each cookie into the egg white and roll in pecans. Place on cookie sheet about 1” apart. Using the end of a wooden spoon, make a little well in each cookie (about ½ of the depth of the cookie). Fill each dimple with jelly.
Bake for 15-20 minutes until cookies are firm and slightly firm. Cool on racks. If jelly has boiled out of any cookies, heat up some jelly and refill the cookies.
Well, here’s the paczki recipe. For those of you new to Polish delicacies, it’s pronounced ‘poonch – key’. These were a little difficult to make. The dough, once again, is delicated, and you have to be gentle when moving it around. Also, you have to be resigned to the fact that you will never again have a light and fluffly donut again. But, it’s a fun treat to try and make and they are tasty. You could substitute some other flours for the sorghum, like maybe white rice flour instead, and it will be a little lighter in texture, but I like these. The jelly filling with the sorghum flour is a nice treat. Enjoy!
½ C. Soymilk
2 Tbsp. Sugar
2 Tbsp. Butter
2 Tsp. Yeast
2 Large Eggs
1 Tsp. Vinegar
¼ Tsp. Vanilla
¼ Tsp. Salt
1 C. Sweet Sorghum Flour
½ C. Brown Rice Flour
¼ Cup Coconut Flour
1 Tbsp. Tapioca Starch
1 Tsp. Xanthan Gum
Filling of choice (about ¼ cup)
Sugar for dusting
In a large glass measuring cup, heat the milk, butter, and sugar in microwave for about 45 seconds, until just a little warmer than room temperature. Add eggs, vanilla, salt, vinegar and yeast to milk mixture and let stand for about 5 minutes, until the yeast is puffy.
In a large mixing bowl, combine the flours, tapioca starch and xanthan gum. Mix thoroughly. Slowly add in the milk mixture and mix for about 2 minutes, until all of the ingredients are fully combined.
Cover with plastic wrap and let rise for about an hour. Punch down dough. Roll out to 1/4” thick. Cut with a biscuit cutter and place half of the donuts on a cookie sheet dusted with rice flour. With a little beaten egg, wet the edges of the donuts on the cookie sheet. Top each with ½ tablespoon of jelly. Top each donut with another donut round and press together lightly. Let rise for another 30 minutes.
Preheat oil to 350º. Fry Paczki for about 3 minutes, turning over about every minute, until golden brown. Drain on a cooling rack. Dip in sugar to coat. I used seedless raspberry jam for mine, but custard or any other filling of your choice will work, or you can leave them as is and just coat them with sugar. Makes 8-10 donuts, depending on how thin you roll them out.
This is a once in a blue moon type of dinner. First of all, the Polish weren’t exactly known for eating light. Second of all, these are kind of labor intensive. The problem with gluten free dough is that it doesn’t stretch, which is really what you need to be able to do things that are stuffed. Another problem is that it doesn’t puff up in the same way that wheat flour does because it has a delicate structure. It’s like the difference between building a house out of mud versus building a house out of steel (the mud being gluten free flours, and the steel being flour with gluten). You can get a fluffy sort of texture with gluten free flour, but it is a delicate structure. Gone are the days of that crisp crack of the outer layer of bread with the stretchy, airy inside. But, hey, I’m getting over it. Sort of. So, we had a friend of ours over last night for dinner. He’s Italian and whenever he comes over, we make Italian food. Larry wanted to give him something different and make him a traditional Polish American dinner. Our gluten free dinner was gluten free pierogies with a dairy free cheese filling, gluten free ‘rye’ bread (it had caraway seeds in it to mock the rye taste), some gluten free kielbasa and lots of sauerkraut and horseradish. Ugh. It was tasty, but it really is a stomach killer. We’re all moving a little slow today. Oh, yeah, and don’t forget the gluten free paczki for dessert (a Polish donut). I did make ‘regular’ food for the boys, but my daughter and I had the gluten free.
If you’re up to a challenge, try the pierogies sometime. They’re a good substitute for regular pierogies, a little chewier than regular ones, but just as tasty. I used a brand of cheese called Daiya, but you can use whatever you want, even regular cheese. Daiya is expensive but worth it. It’s not something I buy very often, but good for a special occasion. The dough for the pierogies is very delicate, so be patient and use lots of dusting with rice flour. A bench scraper works well for moving the dough around. For cutting out the cirlces, I used a cup from Cumberland Farms (which is a convenient store in our area), but you can use anything that is 3″-4″ wide. The soup take out containers from our local Chinese restaurant is about the same width. I hope you give it a try sometime. Enjoy!
1 ½ C. Mashed Potatoes (about 2 potatoes, boiled and mashed)
7 oz. Dairy Free Cheddar
3 ½ oz. Dairy Free Havarti Style Cheese
1 Tbsp. White Rice Flour
2 C. Tapioca Flour
1 C. White Rice Flour
¾ C. Potato Starch
½ C. Arrowroot Starch
2 ½ Tsp. Baking Powder
2 Tsp. Xanthan Gum
¼ Tsp. Salt
1 ¼ C. Water
2 Tbsp. Oil
¼ Tsp. Vinegar
2 Large Eggs
Extra rice flour for dusting
For the filling: Do the filling first, so if you are boiling the potatoes, the filling will be cool when you fill the pierogies. In a bowl, mix all ingredients thoroughly. Using a 2 tablespoon scoop, scoop balls of the filling onto a cookie sheet and shape into football shapes. You want to make at least 24 scoops.
For the dough: In a large mixing bowl, add the tapioca flour, white rice flour, potato starch, arrowroot starch, baking powder, xanthan gum, and salt. Mix thoroughly. In a 2 cup measuring cup, mix together the water, oil, vinegar, and eggs. Mix well. Slowly pour the liquid mixture into the flour mixture. Beat on medium for about 1-2 minutes, until thoroughly combined.
Have a cup of water handy and a cup of rice flour for dusting. Split the dough into fourths. Wrap 3 of the balls of dough in plastic wrap. Dust a board well with rice flour and place one ball of dough on the board. Make sure your hands, rolling pin, and board are coated with rice flour. The dough will be very sticky at first. Roll out dough thin, to about 1/16” thickness. Cut into 4” circles.
With wet fingers, wet the outside edge of the dough circle. Place a football shaped potato filling onto the dough circle and fold over. Pinch the edges closed. Place on a parchment lined cookie sheet, dusted with rice flour. Repeat with remaining dough. You should be able to get about 6 pierogies out of each quarter of dough. Cover prepared pierogies until ready to cook.
When ready to cook, fill a large Dutch oven about half way full with water. Generously salt the water. Bring water to boil. Drop in the pierogies, one by one, cooking only a few at a time. Boil on medium high heat for a few minutes, until the pierogies float. Remove from water and drain well.
At this point, the pierogies can be eaten, or you can pan sauté them in a little butter mixed with olive oil. Serve with sautéed onions. Makes about 2 dozen pierogies.